Steak & Queso Rice
Ingredients:
For the Steak:
1 lb steak (sirloin or ribeye), cut into bite-sized pieces
1 tablespoon olive oil
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
Salt and black pepper, to taste
For the Queso Sauce:
2 tablespoons butter
2 cloves garlic, minced
2 cups whole milk
1 ½ cups shredded cheddar cheese
½ cup shredded Monterey Jack cheese
½ teaspoon chili powder
½ teaspoon ground cumin
Salt and black pepper, to taste
For the Rice:
1 cup long-grain white rice
2 cups water or low-sodium chicken broth
1 tablespoon olive oil
½ teaspoon garlic powder
Salt, to taste
Directions:
Cook the Steak: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Season the steak with cumin, paprika, garlic powder, salt, and black pepper. Cook for about 3-4 minutes per side until browned. Remove from the skillet and set aside.
Prepare the Rice: In a medium pot, heat 1 tablespoon olive oil over medium heat. Add the rice and garlic powder, stirring for 1 minute. Pour in the water or broth, bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes or until the rice is tender. Remove from heat and fluff with a fork.
Make the Queso Sauce: In a saucepan, melt butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Pour in the milk and let it warm up (do not boil). Gradually whisk in the cheddar and Monterey Jack cheese, stirring until smooth. Season with chili powder, cumin, salt, and black pepper. Remove from heat.
Assemble the Dish: Return the cooked steak to the skillet, then pour the queso sauce over it. Stir in the cooked rice and mix until everything is well coated.
Serve & Enjoy: Garnish with chopped cilantro or green onions if desired. Serve warm!
Cooking Time: 30 minutes | Servings: 4 | Calories: ~600 per serving